"Some hae meat and canna eat,

And some hae nane that want it; But we hae meat and we can eat, Sae let the Lord be thankit."

Beef Roll

Two and one-half pounds chopped beef; 1/2 cup milk; 2 well beaten eggs; butter size of an egg; 1 tablespoon salt; 1 teaspoon of pepper; 1 small onion; 1/2 tablespoon grated nutmeg; 2 rolled crackers; bake 2 hours in roaster or baste often - Mrs. J. Van R. Gardner.

Beef Loaf

One pound round steak; 1/2 pound pork; 1/2 pound veal ground; 16 rolled crackers; 2 beaten eggs; salt and pepper to taste; enough sweet milk to moisten; roll oblong and place two slices of bacon on top - Mrs. Adrienne Howell.

Beef Stew

Take any amount of round steak, cut in small pieces; onions according to amount of steak; slice, and place in double boiler with steak; season to taste and stew slowly for three hours or more.- Mrs. Alfred H. Leaman.

Dropped Dumplings

One pint flour; 1/2 teaspoon salt; 2 teaspoons baking powder; 1 egg; scant cup milk or water; cook about 15 minutes with lid off kettle; turn once. By keeping the lid off your dumplings will always be light - Mrs. J. B. Pinney.

Milk Dumplings

One pint of flour; 2 eggs; 1/2 teaspoonful of salt; 1 tablespoonful of baking powder; 2 tablespoonfuls of water. Let boil 15 minutes without lifting the lid - Mrs. John D. Coss.

Boiled Roast

Put roast in aluminum steamer kettle, in which sufficient lard or suet has been melted to prevent sticking. Season with salt and pepper to taste and a generous amount of allspice; brown on both sides then pour on enough boiling water to cook done.

Sweet potatoes are delicious when steamed over such a roast. Peel and slice them into the steamer, season slightly with salt and pepper, and hang over the roast about a half hour before meat is done, being careful to keep kettle tightly covered - Matie Hills.

Calf's Brains

One tablespoon butter; 1 tablespoon flour; 1 tablespoon lemon juice; 1 teaspoon salt; 1 cup milk; 1/2 teaspoon chopped parsley; onion juice; yolks 2 eggs. Brains should be parboiled, veined and thoroughly cooled and cut into small pieces. Make the white sauce of butter, flour and milk; add the rest of the seasonings and the brains; lastly stir in the beaten egg yolks and cook an instant. Serve hot on toast - Mrs. J. B. Pinney.

Chicken Potpie

Cut the chicken in pieces; boil until tender; season while cooking. Fifteen minutes before it is done add potpie. For the potipe take 1 1/2 pints of flour, 2 teaspoons of baking powder; wet with enough milk to make a soft dough; drop with spoon into kettle, not removing lid until done, which will take 15 minutes. Place potpie on platter; add more water to chicken if needed; then thicken and serve - Mrs. W. J. Hendershott.

Chicken With Chili Powder And Rice

Cut up a frying-size chicken; let fry in hot lard or butter a few minutes; add 1 fine chopped onion, 1 green sweet pepper, 1 large tomato, 1 tablespoonful of chili powder, 1/2 cup of rice; add salt and pepper and enough water to allow the rice to be well done; add bay-leaf, if desired - Mrs. Ed. Fiedler.